Description
Served over pasta in a garlic and herb broth made with rosé instead of white wine, this simple mussel recipe is something you will make over and over again.
Ingredients
Scale
- 1 pound linguine noodles (cooked according to the package instructions)
- 2 pounds fresh mussels
- 2 teaspoons olive oil
- 1 shallot (diced small)
- 2 cloves garlic (minced)
- 1/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 3 sprigs fresh thyme
- 1 cup rosé wine
- 1 cup chicken stock
- 1/4 cup fresh parsley (chopped)
- 1/4 cup fresh basil (chopped)
- 1/3 cup freshly grated parmesan cheese
- 2 teaspoons fresh lemon zest
Instructions
- Rinse the mussels in cold water and check each one to be sure they are completely closed. Discard any that are open or will not close with an easy pinch.
- Heat a large stockpot or Dutch oven over medium heat and sauté the shallots with the salt and pepper for about 5 minutes until the shallots begin to soften and slightly brown. Add in the garlic and red pepper flakes and cook for 1 minute longer.
- Pour in the rosé wine and chicken broth and bring to a boil. Add in the mussels and the thyme sprigs and bring back to a simmer, cover, and cook for 5-7 minutes until the mussels have opened and are fully cooked. Discard any mussels that do not open on their own. *Sometimes I need to remove some mussels from the top as they cook to make room for the ones underneath to open. Then, at the end, I add them all back to the pan and give them another quick toss.
- Once they are all cooked, remove them from the pan and set aside for a few moments while you reduce the broth. Remove and discard the thyme sprigs. Heat the broth up to a boil and stir constantly for 3-4 minutes until the broth has reduced and slightly thickened.
- In a large serving bowl, toss the pasta with the parmesan cheese, lemon zest, and a generous pinch of kosher salt and pepper. Sprinkle the fresh herbs over top. Serve the pasta with the mussels and the broth reduction. ENJOY!
- Category: Main